breakfast baked eggs

are you tired of traditional scrambled or boiled eggs? fans of baked eggs will appreciate this delicious recipe for a complete breakfast meal cooked in one ceramic dish.

in fact, if you are preparing meal for four to six people, the recipe ingredients can be increased and baked in one dish. by using breakfast meat, the eggs transform into a complete meal.

to make the baked eggs: preheat the oven to 350 degrees. choose your breakfast meat –i used Canadian bacon, however thin slices of ham or prosciutto could also be selected. cook these quickly on the stove top in a skillet to warm, about a couple of minutes. for my recipe, i used six slices of the Canadian bacon.

next, remove the bacon from the pan and set aside. in the same skillet, heat one tablespoon olive oil, and saute 1/2 pint grape tomatoes, adding about 2 cups of washed kale to wilt.

place Canadian bacon in the bottom of a ceramic dish or ramekins. i lightly sprayed the bottom and sides with Pam canola oil. Top the bacon with the kale mixture. Then, break two eggs over the kale, and cover the eggs with one tablespoon half and half or heavy cream. season with salt and pepper to taste.

place the baking dish or dishes on a baking sheet and bake for 20 minutes or until the eggs are cooked and set. serve with fruit salad. for brunch, serve with a side salad.